Disclosed is a method for preparing a sauce composition using fish, shellfish, or meat. Specifically, disclosed is a production method to obtain a sauce composition in which specific odor of fish, shellfish, or meat is reduced. To this end, the production method comprises the following steps: (a) preparing main ingredients of fermented fishes with grains by cutting fish and shellfish and (b) mixing a base ingredient composition containing Bistorta manshuriensis Kom. leaf powder along with the main ingredients of fermented fishes with grains.본 발명은 어패류 또는 식육을 이용한 소스 조성물의 제조방법을 개시한다. 구체적으로 어패류 또는 식육의 특이취가 저감된 소스 조성물을 얻을 수 있는 그 제조방법을 개시한다.
